Review: Sjömagasinet, Gothenburg

Today I thought that I would publish one of my previous restaurant reviews from when me and Nathalie visited restaurant Sjömagasinet in Gothenburg a few summers ago.
English version:
(Original review in Swedish and pictures from our visit below)

Sjömagasinet
sjomagasinet.se
Gothenburg, Sweden
2015-07-08

Situated right by the sea in the Klippan Cultural Reserve south of Gothenburg city, you will find enchanting Sjömagasinet housed in an old magazine, built in 1775. Name and reputation built by Leif Mannerström himself and Lars Ahlström between 1994 and 2010, to then put this in the same good sense under the direction of Ulf Wagner together with Gustav Trädgårdh. Yes, there are some real heavyweight name who bear the responsibility for this robust, in both pure physical and gastronomic sense, fine-tuned restaurant.

It's a very relaxed atmosphere when you step inside. At the door we are welcomed by a cloakroom attendant who receives our jackets, closely followed by a head waiter who shows us to the table. There is a perfect balance between the "correct" upon arrival to capture the guests in a lovely buzz and later the acted untouched professionalism when the menu and wine list are described simply from memory, especially considering that it is a star restaurant we are situated in.

We enjoy the "Sjömagasinets meny" which this season, among other things, consists of grilled tuna together with sashimi on scallops served together with a miso mayonnaise and thin sliced green asparagus, a grilled pikeperch served with fried potatoes and a lobster bearnaise sauce. However, the menu was not very well balanced as it contained quite heavy dishes throughout. The appetizer consisting of a tomato gazpacho was the element that gave a slightly more cozy element with its fresh and lightly sour tone.

Sjömagasinet is a restaurant that certainly has a high class concerning both service and cooking, the location is very unique which in some ways are positive, but the surroundings have more to be desired of when the restaurant is surrounded by parks and industrial areas. Of course, inevitably, it has blossomed up in modern times, but the overall impression is affected despite this. The menu changes every season, acting as a fresh fan which also allows you to visit frequently.